wip
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big flatbreads (4-5ft) from a tandoor oven with oil and spicy seeds
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thick stewed stringy meat with spices, served with big flatbreads, cooked in stone pots
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fluffy rice with aromatics and spice, long steamed in big pots
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yoghurt and cucumber sauce (similar to tzatziki)
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fresh cheese sauce with pounded garlic and herbs
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dried, smoked, then ground meat (machaca) for preservation. later reconstituted in spicy sauces and stuffed in flatbreads
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central bowl of warm thick noodle in simple broth shared by people around with their sauce and condiment bowls, you scoop some of the noodle and broth into your bowl then eat
(based on hippari udon) -
oven crisped precooked grains, usually rice or rice adjacent, often multi grain, baked in flat sheets (based on nurungji
)